Spread crescent rolls on bottom of 9x13 pan. Blend sugar,
vanilla, and cream cheese. Spread cream cheese mixture
on bottom layer of rolls. Take the other package of rolls and
spread on top of the cream cheese. Sprinkle with mixture of
1/2 c. sugar, 1 tsp. cinnamon and 1 stick of butter (melted).
Bake for 30 minutes at 350 degrees.

Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand

hey thanks for that!
I know what you are talking about now but we dont have anything like that in australia,
we can go to the bakery and buy them already made. we call them crossoints (probale not spelt right) but not uncooked.
hmmm sounds divine too!

The Crescent Rolls here are put out by Pillsbury. A most common brand of all kinds of things. The containers have uncooked dough inside all rolled up. The triangular sections are perforated so you can easily tear them apart and roll them in a croissant-type of a roll as you can see on the picture I posted. For the Sopapilla cheesecake, you just keep all the dough intact.

Don't give up! I am sure you can find something...or make your own. There are plenty of recipe sites on the Web.

I always pre-bake the bottom layer of crescents for 10 minutes prior to adding the cream cheese mixture. I let them cool a bit before I add the cream cheese. Once everything is together I bake for 35 minutes.
Mike

ahhhh yes i can! you think that will work??
I will try it... its not exactly the same but it could work! maybe i will try the prebake as well... hmmm

RR what ever do you mean! lol

it sounds soooo good. I am familiar with the brand name but we dont get it out here. so much cool stuff in the U.S that we dont get and they wont let it in the country!!!!
we have an 'america shop' out here that i go to on occasion as my husband is from C.A.
I tell you girls, if you had the money you could open one down here and make a killing!
Its the only one around and ALL the americans go to it, and there are a lot migrating out here, and many australians who have grown to love the products. becuase of quarantine restrictions they dont get certain things anymore. Just when i grew to love STOVE TOP STUFFNG!! how good is that stuff!!! mmm sugar daddies...maple nuts...*drool*... jolly ranchers...risa roni...ranch dreeeeessssiinnnggg... and your soda rocks! not as sweet or bubbly as ours.

however the prices? well, one box of cherios? $15! rice a roni? $6! One bottle of clamato, yuk but hubby like it $17!!!!!!! hence not going there much unless its a birthday or somehting. all the things he loves, beef jerky, and OMG MRS BUTTERWORTHS!!! how good is that! $12 a small bottle...

I tell you, they are flat out all the time. people go in and spend like $700 a pop! its a roaring business. wish there were more for some competition and maybe it would bring down the prices?

You know what's funny about that, Wonder, is that my husband-to-be is British, so we go to the British store here, and pay a fortune for goodies from England! You have a brilliant idea there, opening an American Store!

Yes, I have read both of the other posts top to bottom and that is why I am a bit unclear. In one there was a recipe posted with 2 pkgs. of cream cheese.
The photos are quite helpful the one of the Pillsbury Rolls got my attention as they were 8oz containers.
Hence my questions. What size can of rolls (6 or 8 oz.?) and use 1 or 2pkgs of cream cheese? Perhaps they were using 4oz. pkgs of cream cheese in that particular post - that's why am unclear?This message was edited Feb 21, 2008 9:55 AM

I have never seen anything but an 8oz roll of Crescent Rolls. This has 8 rolls in it.
I think 2-8oz packs of Cream Cheese is just to make more filling. Just one option if you want to double the filling.but. Of course, I would double the sugar and vanilla too if you choose to use two.
For starters, I would just make it as it is above--using ONE package. Then you can start experimenting with the other options. It is delicious any way you make it!

I use the larger size crescent rolls and 2 - 8 oz pkgs of cream cheese. I also use almond extract (one tsp per 8 oz pkg of cream cheese) and everyone raves about this dessert. I like the larger size rolls because they are easier to use than the smaller rolls. I use lite cream cheese whenever I make this.

One of my friends told me to NEVER make this dessert ever again (only because once you start to eat it, you can't stop).

Here's a chuckle for all... when I had a bad fall 3 weeks ago, the ambulance crew went thru the kitchen to the basement to pick me up and one of the gals grabbed a sopapilla bar are on the way thru. She told me how wonderful it tasted. lol (the lady I was staying with is also on the ambulance crew so the gals all knew her well, so felt comfortable grabbing a treat :)

It's so funny...but after church today we had a Baby Shower for a gal that has 2 little girls...and has had twin boys...we got to talking about upcoming events and I was asked to bring this to a Wed. night event!! Jo

Good Glory Be!...I made this today with the pineapple filling. Took it to work. Luckily, they didn't eat the pan!
It was clean, possibly someone licked it clean?
LOL It is delicious. Now I have to make another one because a few didn't get a piece.

I made the recipe with just 8 oz of cream cheese and topped it with sausage, onion, green pepper, mushrooms, and cheddar cheese for a brunch. It went very very well! (I left out the sugar and vanilla.) We also made it with raspberry preserves, which was great. I'm going to try pumpkin on it next... I'm just waiting for the next potluck thing so I have an excuse to make it again. LOL

Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand

You're welcome! :) I was too tired to do anything constructive and wanted a list myself so ... voila! Then I found some energy around 11 pm and have been unpacking and sorting till now. I will regret this, I'm sure. Need to be up at 8:30. I am a dummy!

Making the original recipe tonight to take to work with me tomorrow. Thought it would be a nice treat...although I heard we're having "company" tomorrow which always throws your day off (company big shots are in town). I think I'll plate them so I can leave a few here for me:lol:

Well, I got lazy and after I snatched my 4 pieces (that was my dinner:lol:) I just covered the pan and took it into work. None of the foodies there minded. They understand the concept of quality control:lol:

Well, the first one was so warm I think I lost a layer of skin on the roof of my mouth! =) I spread the other three out over about 4 hours with some coffee. Slept like a rock despite all the sugar and caffeine--must have been the butter that put me down;)

That's it for the directions - 1964 cookbook. If you want a bit more direction...

I have my electric mixer running the whole time, except if I need to scrap the sides.
Beating the sugars and butter until light colored, fluffy, really makes cookies 'lighter'. (fairly high speed)
I don't bother beating the egg first, dump it in with the oil. (keep speed up)
Add 1 c. flour. (slow speed)
2nd cup, dump half in the bowl, add the cream of tartar to the measuring cup, mix it in, add to bowl.
3rd cup, dump half in the bowl, add the baking soda to the measuring cup, mix it in, add to bowl.
Add last cup - usually I use the full 4 cups of flour.
Fold in chips and nuts with a spatula.
I always cool down baking sheets between batches -
now it's cool enough outside, warmer weather I use more sheets.
Don't eat all the dough before you bake them!!

I'm guessing at some point in these threads there has been a recipe including chocolate for the sopapilla cheesecake, but does anyone have it handy or perhaps has created a chocolate addition to the original?

I'm thinking you could add cocoa powder and a little extra sugar and even mini chocolate chips to the cream cheese layer, or swirl in melted chocolate maybe? Drizzle more over the top too. That sounds pretty good:lol:

I don't think it is the Cream Cheese that determines how big a pan you use---it is how much area the Crescent Dough will cover...as directed.
I have been following this recipe from its "inception"...and I have made it about 3 times...
The pan recommended in the original recipe is 8"x11"--I think. That is because that is how much area one "tube" of Crescent Dough will cover--just perfectly. After that--I think it is up to you...TWO tubes of C.D.--and you can use a bigger pan and double all your ingredients. The fruit filling is anything that floats your boat! Two packages of cream cheese just make it better/richer. Your choice of fruit filling--OK!

I think it gets too rich and sloppy with two pkg cr. cheese. I use a 9x13 pan. I roll out the first can, press them out by hand or will my mini roller if I feel like grabbing it, to fill the bottom of the pan. I heat the cr ch. enough to make it warm so that I can whisk it with the sugar and vanilla. (No need to get out the mixer.) If I add fruit or pie filling, chilling a little helps to keep the cr ch. in place. The final can I press out on plastic wrap, one quarter at a time, and then peel off onto the pan. That works really well for covering the whole top.

Gita,
OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan.

kooger,
Rich and sloppy? Really? You must make the fruit versions most of the time. I always make the recipe with almond extract and two packages of cream cheese and it turns out perfect and not sloppy in the least.

I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike

I just made it and you are right about the 9X13 pan. It was very helpful to have the suggestion of rolling out the top on plastic wrap though. Took it to a potluck and ended up with only three pieces left - a very good thing for my own waist. And so easy too! Perhaps next time I'll try adding fruit. Perhaps sour cherry preserves.

Making some tomorrow after work...with the snowy weekend I wish I had thought to buy the stuff when I was leaving work...would have been perfect for a snowed in, curled up on the sofa reading a book day:) Got my Hagen Daaz french vanilla ready to go too:lol:

I always let the pan cool after removing the pan from the oven and then I cover the pan and stick the pan in the refrigerator to cool completely. I do take the pan out of the refrigerator and bring the bars to room temperature before serving because I think the bars have much better flavor at room temperature.
Mike

Directions:
1. Preheat oven to 300°F. In a small bowl mix together the cookie crumbs and the melted butter until all the crumbs are moist.
2. Butter the base and sides of a 9-inch springform pan.
3. Pour all of the cookie crumb mixture into the pan. Press the crumbs on to the base and up the sides of the pan (to the very top edge of the pan). This will take a few minutes. It is important to lightly compress the crumbs.
4. In your mixer bowl, beat the cream cheese until fluffy. Scrape down the sides of the pan. Mix together the flour and cornstarch. Add eggs and flour mixture. Beat again. Add vanilla and the condensed milk. Blend again one final time to make sure all ingredients are blended. If you want a really tall cheesecake, use all the filling and fill the pan to the very top. If you want a cheesecake that has a shorter filling with an extended lace edge crust, use only 2/3 of the filling. Pour filling into crust and smooth. Bake for 55-65 minutes. When done, the top of cheesecake will spring back when lightly touched.
5. Turn off oven and open the door. Let the cake sit for 20 minutes in the oven. Then remove cake and cool to room temperature.
6. Top with the raspberry topping. Store in the refrigerator.

Question?
why can't one make raspberry jelly and use it for the recipe?
I make jelly all the time. Sometimes it doesn't set up as firm as I would like and I would think that one could use it.
Will be making jelly later in April and will report back then on using the jelly when I make the cheesecake, OK?

I have a recipe for a bon-bon type cookie...In a blender chope a pkg of oreos fine...then add some cream cheese...roll little balls (like Bon-bons...dip in White bark or chocolate chips melted...refridgerate.

I can only dream.
I won't be making it with Raspberry because I can't find the canned raspberry pie filling I want to put in it.
* * maybe that is a good thing . if I had the pie filling, I might be making them every week and put myself into a diabetic coma * * *

I tried using the new crescent sheets and I didn't like the Sopapilla as well. I think the seams in the crescent rolls add something to the texture of the Sopapilla cheesecake that is not there when using the new sheets of crescent rolls.

Jo, You'll have to let us know if you think there is a difference after you use the new sheets of crescent rolls.
Mike

I finally got around to making these. They're wonderful! I cooked the bottom crust 6 minutes to stop it from being soggy and it worked well. These sure are super easy. I feel a little guilty calling it baking ... but I will. :-)

Mine either, but I kind of like it when they're a few days old and get a little bit soggy, Yum!

My stepson's wife is a great cook, and makes those special shaped birthday cakes and has a small business- but when SS was here visiting the kids (wife stayed home, she had to work), I made these - and they couldn't stop raving about them! We would catch them cutting pieces at 7am and all day...

Jo, I am making the orginal version for a church Christmas gathering tonight. I have a Christmas brunch later and was wondering about adding the fruit fillings. Do I just add that extra? On top of the cream cheese layer? I love cinnamon, these should be great with a cup of coffee!

I made this yesterday to take to a friends Open House...I drain pineapple and then mix it in the cream cheese and sugar mix...but if using ...say...Cherry Pie Filling or lemon...any of those ...I spread it on top of the cream cheese and sugar after it has been spread on the bottom crust layer. One of the guests begged me for the recipe so I need to email it to her tonight. Merry Christmast. Jo

When this recipe was going round and round on DG some years ago--I copied out
most of the variations and have them all saved in my Documents.
Will save you all time reading through hundreds of posts to see what people did with it.

-Spread one can of Crescent Rolls on bottom of 8x12 pan.
(This size works best! The layers fit just right!)
-Pre-bake bottom layer for 5-8 min. (It helps it set a bit and it won’t be as moist).
-Blend cream cheese, sugar and vanilla with mixer until light.
-Spread cream cheese mixture, evenly, on the bottom layer of dough.
-Take the other package of rolls and place them on top of the cream cheese.
-Melt ¾ stick butter and drizzle, evenly, over top layer.
-Sprinkle top with mixture of 1/2c. sugar and 1 tsp. Cinnamon.
-Bake for 30 minutes at 350 degrees.

Let “set” until partially cooled. Cut up in small squares
Very good served warm, but can also be refrigerated for later use--or frozen.
This is a VERY easy desert to make! Have fun and “eat up” all the compliments!

VARIATIONS:

1-Use TWO-8oz packages of Cream Cheese and the 1-cup sugar and the 1 tsp. Vanilla-- for more filling. Less sweet still tastes good! Someone used “Splenda” and it turned out OK. Hmmm! Not sure on this….

2-Add some fruit pie filling on top of the cream cheese, like apple or cherry. If using well-drained, crushed pineapple—mixed it into the Cream Cheese. Then cover with the second layer of Crescent rolls. If using cherry, omit the Cinnamon.

3-You can use ONLY pie filling. No cream cheese at all! Saves a lot of calories…If using ONLY fruit, you can cut the second layer of dough into strips and do a “lattice-like” top layer. Sprinkle with sugar mix, as usual.

4-Some have experimented with some kind of meat mixture inside. Lots of possibilities here!!! Some have made a kind of breakfast omelet out of this. Use your imagination! Eggs…Swiss cheese….Sausage…etc.

5-One person used the individual, triangular pieces of the rolls, cleverly folded into a triangle and then put the filling in the middle and folded it over again to form a smaller triangle (kind of envelope like). Brush tops with butter, sprinkle with sugar/cinnamon mix and bake for 15-18 minutes at 350.

Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand

NOTES:
OK, thanks. I use the 6-count, 50% larger, package of Crescent rolls and it works great in a 9" x 13" pan. There is actually a little extra that needs to be trimmed off of one of the crescent rolls for both the top and the bottom crust, when using a 9" x 13" pan.

I've had a couple of friends take this dessert to work for dessert competitions (they made the almond extract version) and this has won every time. In the last competition, this recipe was up against a homemade cake made by a gal the employees call "Martha". "Martha" thinks she is all that and a bag of chips and my friend and the rest of the staff were ecstatic when this dessert won. It's funny that this recipe, made with store-bought crescents, won over a really fancy homemade cake that "Martha" spent a lot of time making. (:o)
Mike

roadrunner,
I tried using those new sheets of crescents without the perforations and I didn't like the outcome as well. I don't know exactly how to explain it, but I think sealing the perforations creates a little more texture in the top crust and I like that. Without the sealed perforations, it just wasn't the same, at least to me. It's certainly easier to use the new crescents without the perforations, but I'm going to stick with the crescents with the perforations.

I think the sealed perforations also allows for more little pools of butter to form so you get those delicious crunchy extra-buttery areas where the butter and cinnamon sugar create little areas of extra-rich-flavor heaven. (:o)
Mike

Making a couple of pans of this today. I'm going with plain version with 2 pks of cream cheese for the filling and may swirl the other one with sour cherry jam. I also have a jar of sour cherry/apricot jam and can't really decide between them:LOL: I'll do the almond flavoring with the jam one and sprinkle some sliced almonds on top.

OMG , roadrunner , I made it and for a DH that doesn't care for sweets , he says it's the best thing he's ever eaten . My problem is, I loved it too and now there goes my New Years resolutions . But thanks anyway . Hugs and looking forward to another Roadrunner Roadside Roundup in Georgia .

Jo , I made your orignal recipe for a young man and had to give him the recipe . He made it for a family Christmas dinner at his folks house . It was so good he got requests from all the women and had to pass it on .
A true winner !

Just wanted to let you know I've made this recipe quite a few times now. Even DD Alex has made it for her special friends several times. This past Thanksgiving I made twice as much and made plates of them (cut up into pieces) for my customers around town (egg delivery is on Thursdays~!). Every single one of them were pleased as punch!

See what you started, you hound dawg, you! *grin

Shoe (now thinking of putting in some raspberry jam...or maybe some of digger's frozen peaches!)

Hmmm, raspberry pie filling? I'll look for some at the store today. Would you stir that into the cheese first? Or do ya lay out your cheese on the crescent crust, then spread the pie filling, then the top crust? It probably wouldn't matter, but one might look better than the other.

Confession time...it was the first "soggy bottom" crust that I have had. I think I had the preserves on too thick...for the first time I had 3 pieces left over!!! I guess I can have them with milk for dinner tonight. LOL Jo

Well, I made one today. Used strawberry preserves and the filling was runny, guess I used too much. Mike, DGS said it was the best one. You couldn't cut this in squares, really had to spoon it out. Next one I make will go back to pineapples.

I worked in pointed toe heels for years and after that , in narrow toe western boots . The dr. told me that was a big contributer to ingrown nails .
Jo , you give me hope, I'll do it this summer when we get back to Ga . I've been puting it off for ten years or more .
I have to try the pineapple , love the stuff .

The Raspberry Pie filling is Wilderness brand and avl at WW and grocery stores here. I know it's not avl in lots of place b/c TLC couldn't find it in central IA. I use it for those pie makers you use on a campfire too... you know, two slices of bread with filling in the middle. oh, I'm in heaven... I've been known to crack open a can to spoon of icecream too. Raspberry is my all time favorite fruit.

In sopapilla, I just spoon it over the cheese filling and spread it around a bit with the back of the spoon. Over-baking is better than under if you add any pie filling to avoid those 'Soggy Bottom Boys'. I LOVE that movie also. Cracks me up every time I watch it and I love the music.

It's about my favoritr movie too . I'll watch the whole thing just to get to the music and you outta see me shake and twist .FAB . 73 and overweight , gross !
I use egg yolk on the bottom of graham cracker crust and pre bake it 'till the yolk dries . No soggy pies . Wonder if that would work on the first layer of crust for S. Cheesecake ? I'll try it and bet it will .

Had to tell you all that I took the sopapillas to a tea party yesterday where we were all asked to bring a finger food. They loved them, asked for the recipe and I went home with an empty tray. I made the original ones as I had not made them before. I pre baked and no soggy bottoms here. Now I am ready to advance to a filling. Thanks
Beebonnet

I had telephone problems the other day and it just so happens that a friend next door works for the phone company...he helped my DGS fix the problem and I paid him with a Sopapilla Cheese Cake...DGS elected to be paid by MEAT LOAF!! I just love the barter system. Jo

I had a fruit salad , years ago at a truck stop in Colorado that used rice and whipped topping mixed in . It was a favorite of the customers . It was the Golden Roof at Fountain Co . It's still there but name change . Gosh , that was back in the early seventies . You might have liked it R R

Only tried it once , baked . Very good . I had a pet ,Ricky , when I was about 14 . Sweet coon . I trap them when I'm in Texas , on the back porch , getting the cat's food . Take them across a 2 mile bridge and turn them loose . I even check to be sure they aren't nursing babies .
Everything has to be killed by someone else , then I can take over . I'm a wimp .

I much prefer flour over cornstarch for a bit of thickner for pies and cobblers . Anyone but me like it better ? I always add butter and a sprinkle of salt to fruit desserts . Seems to smooth out the taste . I guess it's a family thing ,way my grandmother did it , does make a difference in texture and taste .